This decadent chocolate cake is super moist with the addition of yogurt and topped with chocolate and salted caramel.
I rarely make bundt cakes, but the times that I do, I hate that I don't make them more often. I don't know why, but I just adore the vintage look to them. I love how they look and what the slices look like. That's probably the strangest thing ever, but it's what I think. Am I alone here? Some of my fellow Secret Recipe Club members participate in a baking group called Bundt Bakers and I have mulled over joining. I do have a little too much on my hands right now, so I have bookmarked it for when I do have free time. Each month, I fawn over their beautiful bundt cakes. Seriously, I just love them.
I was excited to make this cake because it was very close to a chocolate cake recipe that I have made multiple times and actually was recently (about a month ago) talking about with my sister-in-law, Kathleen. She was sharing with me the recipe to to the Labor Cake that she had made while waiting for her first little one to arrive. Even though it didn't make her go into labor, she said she had a hard time not eating the whole thing. As soon as she shared the recipe, I knew that I had made almost the exact same cake (the one linked a few sentences above this one). It's just a decadent, amped up cake mix recipe that has yet to fail me.
What I really was excited about for this particular version was the salted caramel. I am quickly becoming obsessed with salted desserts. The salt goes together perfectly with desserts and sometimes it just feels like it is missing when it's not there.
What you need:
For the cake:
- 1 box chocolate cake mix
- 1 box (3.4 oz) chocolate pudding mix
- 1 cup vanilla yogurt
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup brewed coffee, cooled
- 1 cup mini chocolate chips
- 1/2 cup white chocolate chips
- 1/2 tsp. shortening
- 1/2 cup caramel baking bits
- 2 Tbsp. heavy cream
- 1 1/2 Tbsp. coarse sea salt, divided
- Combine cake mix, pudding mix, yogurt, eggs, oil, and cooled coffee in a mixing bowl. Beat on low speed for 1 minute, then switch to medium speed and beat for 2 minutes. Stir in mini chocolate chips.
- Prepare a bundt pan by spraying it with nonstick cooking spray. Pour your batter into the prepared pan.
- Bake in a preheated 350* oven for 50 to 55 minutes or until a toothpick inserted into the center of the ring comes out clean.
- Once baked completely, remove from oven and let cool for 15 minutes in the pan.
- Place a serving plate on top and flip the bundt pan with the plate over, so that it comes out of the pan and sits on your serving plate. Let cool completely.
- After the cake has cooled, combine white chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds and then stir until creamy. Place the melted chips into a plastic bag. Snip off one corner and drizzle over the top of the cake.
- Combine caramel bits and heavy cream in a small saucepan over low heat. Stir occasionally until caramel is melted. Stir in 1 Tbsp. coarse salt.
- Drizzle caramel over the chocolate and sprinkle with remaining 1/2 Tbsp. coarse salt.
- Slice and serve!
Recipe from Inside BruCrew Life
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